As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!
These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
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These Rhubarb Muffins Are Perfect for Summer Because…
- They’re the perfect balance between sweet and tart.
- The recipe is easy to make.
- These muffins are moist and delicious.
- You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins
Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.
Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.
Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.
Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.
Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.
How to Make Rhubarb Muffins
- In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
- Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
- Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
- Bake until a toothpick comes out clean.
How Long Do Muffins Last?
Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.
Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.
Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.
Extra Rhubarb?
Did your family love these Rhubarb Muffins? Leave us a rating and a comment below!
Ingredients
- 2 cups rhubarb chopped
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup milk
- ½ cup vanilla Greek yogurt
- ¼ cup butter melted, or vegetable oil
- 2 teaspoons vanilla extract
- streusel topping recipe in notes
Instructions
- Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
- Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
- In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
- Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
- Stir just until moistened. Do not overmix.
- Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
- Bake for 16 to 19 minutes or until a toothpick comes out clean.
- Remove from muffin pan and cool completely on a baking rack.
Notes
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.
- 2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired
- do not overmix the batter
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Oh, I forgot to add this in my comment… I added some cardamom because what baked good isn’t better with cardamom 😉